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1 hour 15 min serves 6-8

Quick & Easy Lasagna

Sometimes you don’t have the time to make your sauce and noodles, but you still want lasagna! This is the recipe for you. We’re cheating hard by using jarred sauce and no-boil, oven-ready noodles. No, it’s not as good as Nonna’s, but it’ll do in a pinch!
Quick & Easy Lasagna

DIFFICULTY Easy

1 hour 15 min serves 6-8
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Ingredients:

  • 1 16-ounce package Pre 95 % ground beef
  • 2 tablespoons cooking oil, divided
  • 1/2 pound sweet Italian sausage
  • ½ cup onion, minced
  • 1 ½ teaspoons salt, divided
  • 1 teaspoon Italian seasoning
  • 1 teaspoon fennel seeds
  • ¼ teaspoon ground black pepper
  • 1 teaspoon crushed red pepper
  • 6 cloves garlic, crushed
  • 2 5-ounce package fresh spinach
  • 12 no boil, oven ready lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg, lightly beaten
  • ¾ pound mozzarella cheese, grated
  • ¾ cup grated Parmesan cheese
  • 1 32-ounce jar favorite prepared marinara sauce
  • 2 tablespoons chopped fresh parsley, divided
    1. Preheat oven to 350°F.
      Heat 1 tablespoon oil in a large sauté pan, add minced onion and cook on medium heat until they begin to soften, about 3 to 4 minutes.

    2. While onions are cooking, blot ground beef with paper towel. Raise heat to medium high, add beef and sausage to the onions and cook until browned, about 10 minutes.
      Add salt, fennel seeds, pepper, and crushed red pepper, mix, remove pan from heat and set aside.

    3. Add the remaining 1 tablespoon oil to a pan over medium heat. Add the crushed garlic and cook, stirring so it doesn’t brown, for 2 minutes. Add the fresh spinach and cook, tossing, until the spinach is wilted, about 3 to 4 minutes. Let spinach cool slightly then chop, using a food processor.
    4. Mix the ricotta cheese with the egg. Ladle about a cup or prepared sauce on the bottom of a 9x13 baking dish. Place a layer of lasagna noodles, slightly overlapping to cover the bottom of the pan. Top the noodles with a layer of the meat mixture, then top with the ricotta. Add a layer of spinach over the ricotta, then add a layer of shredded mozzarella cheese then sprinkle about a third of the parmesan.

    5. Repeat with the remaining ingredients until you have 3 layers. Top with remaining cheese and sprinkle with chopped parsley.

    6. Spray a piece of aluminum foil with cooking spray and cover lasagna with the foil. Bake for 35 minutes. Remove foil and bake for another 10 minutes. Turn broiler on high and broil for about 2 minutes, until cheese is brown and bubbly.

    7. Remove from oven and let sit for 10 to 15 minutes before serving. Slice and serve with additional sauce and grated parmesan.

Instructions

show nutrition +

Amount per 404g

  • 404g

    1 serving

  • 580kcal

    Calories

  • 44.73g

    Protein

  • 969mg

    Sodium

  • 4.2g

    Fiber

  • 24.24g

    Fat

  • 46.89g

    Carbohydrates

  • 6.42g

    Sugar

Nutrition information is approximate.

Recipe developed by   Jennifer Borchardt